Karachi Bun Kabab (Special Wala)

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Atlas Burni (@biryaniites)

A special version of the Karachi bun kabab, also known as anday wala burger, featuring a flavorful patty and chutney.

Karachi Bun Kabab (Special Wala) recipe
Prep Time
30min
Cook Time
30min
Total Time
1hr

Ingredients

4 Servings
(1 serving = 1 bun kabab)

For chutney

  • coriander leaves
    coriander leaves
    1/4cup
  • mint leaves
    mint leaves
    1/4cup
  • green chilli
    green chilli
    4piece
  • garlic
    garlic
    8clove
  • button red chilli
    button red chilli
    4piece
  • yogurt
    yogurt
    1cup
  • salt
    salt
    1/4tsp
  • lemon juice
    lemon juice
    2 1/2tbsp
  • roasted cumin seed
    roasted cumin seed
    1tbsp

For bun kebab patty

  • chana daal (soaked overnight)
    chana daal (soaked overnight)
    150g
  • chicken boneless
    chicken boneless
    100g
  • boiled potato
    boiled potato
    150g
  • bari ilachi
    bari ilachi
    1piece
  • cinnamon stick
    cinnamon stick
    1piece
  • salt
    salt
    1tsp
  • coriander leaves
    coriander leaves
    1tbsp
  • mint leaves
    mint leaves
    1tbsp
  • green chilli
    green chilli
    1piece
  • cumin seed
    cumin seed
    1/2tbsp
  • red button chilli
    red button chilli
    5piece
  • black pepper
    black pepper
    1/2tsp
  • garam masala
    garam masala
    1/2tbsp
  • clove powder
    clove powder
    1pinch
  • eggs
    eggs
    2piece

For assembling

  • buns
    buns
    4piece
  • ghee
    ghee
    1tbsp
  • ketchup
    ketchup
    1dash
  • chaat masala
    chaat masala
    1dash
  • onion
    onion
    1piece

How to make Karachi Bun Kabab (Special Wala)

Prepare chutney

  1. Step 1

    Blend coriander leaves, mint leaves, green chilli, garlic, button red chilli, yogurt, salt, lemon juice, and roasted cumin seed in a blender until smooth. Set aside.

Prepare bun kebab patty

  1. Step 1

    In a pot, boil chana daal, chicken boneless, bari ilachi, cinnamon stick, salt, cumin seeds, and red button chillies in water for about 20 minutes or until the daal is three-quarters done.

  2. Step 2

    Remove bari ilachi and cinnamon stick and let the mixture cool.

  3. Step 3

    In a chopper, blend the boiled potatoes, lentil and chicken mixture, green chilli, mint leaves, coriander leaves, black pepper, garam masala, and clove powder until smooth.

  4. Step 4

    Grease hands with oil and shape the mixture into kababs.

  5. Step 5

    Beat eggs until frothy. Dip the kababs in the eggs and fry in heated ghee until golden brown on both sides.

Assemble the bun kabab

  1. Step 1

    Toast the buns in ghee from both sides.

  2. Step 2

    Apply green chutney on both sides of the buns.

  3. Step 3

    Place a kabab on one side, then add ketchup and onions.

  4. Step 4

    Sprinkle some chaat masala and close with the second half of the bun.

  5. Step 5

    Serve with extra chutney and ketchup.

Nutrition (per serving)

Calories

396.0kcal (19.8%)

Protein

21.3g (42.5%)

Carbs

43.0g (15.64%)

Sugars

3.0g (6%)

Healthy Fat

5.9g

Unhealthy Fat

6.0g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Ensure the chana daal is soaked overnight for better texture.

  2. Adjust the spice level by varying the number of chillies.

  3. Use fresh herbs for the best flavor in the chutney.

FAQS

  1. How can I make Karachi Bun Kabab gluten-free?

    To make Karachi Bun Kabab gluten-free, you can substitute regular buns with gluten-free buns. Ensure that all other ingredients, including the spices and chutney, are also gluten-free. This way, you can enjoy this delicious dish without gluten.

  2. What are some good side dishes to serve with Karachi Bun Kabab?

    Karachi Bun Kabab pairs well with a variety of side dishes. You can serve it with crispy potato fries, a fresh salad, or even some tangy pickles. Additionally, a side of extra green chutney or yogurt sauce can enhance the flavors.

  3. Can I prepare the kabab mixture in advance and store it?

    Yes, you can prepare the kabab mixture in advance. After blending the ingredients, store the mixture in an airtight container in the refrigerator for up to 24 hours. When you're ready to cook, simply shape the kababs, dip them in egg, and fry them as directed.

  4. What can I use as a substitute for chicken in Karachi Bun Kabab?

    If you're looking for a substitute for chicken in Karachi Bun Kabab, you can use minced turkey, beef, or even a plant-based protein like crumbled tofu or tempeh. Adjust the spices accordingly to match the flavor profile you desire.

  5. How do I store leftover Karachi Bun Kabab?

    To store leftover Karachi Bun Kabab, place the kababs in an airtight container and refrigerate them for up to 3 days. You can reheat them in a skillet or oven until heated through. For the best texture, avoid reheating the buns separately, as they may become soggy.

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